Sautéed mushrooms are the ultimate side dish that my friends and family can’t get enough of. Every time steak night rolls around, these buttery, savory mushrooms are a must-have addition to the table. Whether served beside or piled on top of a perfectly cooked steak, their rich flavor, enhanced with a hint of ranch and seasoning, takes the meal to the next level. They’re so versatile that I’ve even used leftovers in a quesadilla with some added cheese, and it was an instant hit. Whether it’s a casual weeknight dinner or a special occasion, these mushrooms are guaranteed to become a favorite in your home too!
Steakhouse Mushrooms
These buttery, savory sautéed mushrooms are the perfect side dish or steak topper. Infused with rich seasoning and a hint of ranch, they’re easy to make and bursting with flavor. Serve them alongside or on top of steak for a steakhouse-quality meal, or use the leftovers in a cheesy quesadilla for a delicious twist!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
- 4 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound fresh button whole mushrooms (halve or quarter only if very large)
- 1/4 cup liquid steak seasoning (I use Moore’s, Dale’s, or Mr. Yoshida Marinade)
- 1 Tablespoon dry ranch dressing mix
- Optional: Fresh parsley, chopped, for garnish
Instructions
Melt Butter: Heat a large skillet over medium-high heat and add the butter. Let it melt completely and start to sizzle.
Cook Mushrooms: Add the garlic and mushrooms to the skillet. Stir them gently to coat in butter, let them cook undisturbed for 4-5 minutes to begin browning.
Release Juices: Stir the mushrooms occasionally, cooking for an additional 7-8 minutes, until they start to release their juices and soften.
Season: Pour in the steak seasoning and sprinkle the dry ranch dressing mix over the mushrooms. Stir thoroughly to ensure the mushrooms are evenly coated in the flavorful mixture. Cook for another 3-4 minutes, allowing the liquid to reduce slightly and the flavors to intensify.
Finish: Taste and adjust seasoning if necessary. Remove from heat.
Serve: Serve the mushrooms alongside your steak or spoon them over the top for a rich, buttery accompaniment. Garnish with fresh parsley if desired.
Notes
Creative Uses: Use leftovers in omelets, quesadillas, pasta dishes, or as a topping for burgers or baked potatoes.
Tips:
Use Fresh Mushrooms: Choose firm, fresh mushrooms for the best texture and flavor. Whole mushrooms work best for this recipe, but halve or quarter large ones for even cooking.
Let Them Release Their Juices: Resist stirring too often; this allows the mushrooms to brown and release their natural juices for a richer taste.
Adjust Seasoning to Taste: The liquid steak seasoning is salty, so taste as you go to avoid over-seasoning. Add more steak seasoning, butter, or ranch seasoning if desired.
Make It Creamy: For an extra indulgent touch, add a splash of heavy cream or a sprinkle of grated Parmesan at the end of cooking.
Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
Creative Uses: Use leftovers in omelets, quesadillas, pasta dishes, or as a topping for burgers or baked potatoes.
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